I’ve been sitting on this one for a while. I found it in the Toronto Star years ago and decided to finally try it out for dinner tonight. I made a few slight changes – and I’m happy to report – it was AMAZING! Enjoy it.
Ingredients:
Chicken –
4 to 6 boneless, skinless chicken breasts
2 heaping T. dried basil (or 1 bunch of pureed fresh basil leaves)
1/4 c. olive oil
1/2 t. pepper
Shrimp –
340g bag of frozen cooked, peeled small shrimp (thawed)
1/4 c. olive oil
3 cloves garlic, minced
1 c. chopped bell peppers (green, red, yellow, orange or a mixture)
4 to 6 white button mushrooms, thinly sliced
salt and pepper to taste
1/4 c. white wine
1/2 c. whipping cream
Garnish –
sprinkling of dried parsley (or fresh chopped parsley)
lemon wedges per plate
For the chicken, combine basil, oil and pepper and whisk before pouring over the chicken to marinate. Keep in fridge for up to 24 hours. Heat oven to 375F and bake chicken for approximately 30 minutes (or until cooked through).
For the shrimp – meanwhile, in a large pan over medium-high heat, combine olive oil and garlic. Cook for about two minutes in order to brown the garlic. Then add the shrimp, peppers and mushrooms. Sauté for about 5 minutes and season with salt and pepper. Raise the heat to high and then add the wine. Cook for 15 seconds, stirring constantly. Add the cream and cook for another 2 to 3 minutes or until sauce reduces a bit.
Serve with cooked rice and a side vegetable such as roasted baby carrots or broccoli. To assemble, plate a chicken breast atop a serving of rice; spoon shrimp sauce over top; sprinkle with parsley and serve with lemon wedge on the side for squeezing. AMAZING!